Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe). Great recipe for Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe). I wanted to make a slightly savory steamed rice for my family. This is enough for a family of four (to our standard, that is!).
This is enough for a family of four (to our standard, that is!). I used basmati rice for this. You might want to reduce the water if you're using short or medium grain rice. You can cook Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe) using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe)
- Prepare 200 ml of basmati rice, washed until the water is clear.
- You need 2 tbsp of oil.
- You need 1/2 of onion, sliced.
- It’s 400 ml of vegetable broth (regular broth would work as well).
- Prepare 1 pinch of salt.
- You need 1/2 cup of frozen edamame.
Quick One-Pot Vegetable Rice Recipe, One Pot Rice Pilaf, Vegetable pilaf, vegetable pulao. Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil. Add stock, fresh herbs – and stir well. Let come to a boil – then lower the heat to a minimum low.
Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe) instructions
- Heat oil in a pot. (I used medium heat).
- Put onion on the pan and stir for about 30 seconds..
- Add rice. Stir for about a minute..
- Add the broth, frozen edamame, salt. Stir until well-combined..
- Wait until the water is boiling. Turn the heat to the lowest setting and cover the pot..
- Open the pot after about 15 minutes. Turn off the heat. After about 5 minutes, mix the rice with a fork before serving..
Add in water and coconut milk and bring to a simmer. Reduce the heat to low and cover. Fluff with a fork and serve. Who needs a rice cooker when you can get perfect results from the pressure cooker! Here, we show you two ways to steam rice perfectly: The classic way, right in the pot that usually works for most pressure cookers; and, the Bain Marie way, also called pan in pot, for troublesome pressure cooker/cooktop combinations or to create a one-pot meal (like in our chickpea curry and brown rice one pot).